Sichuan Boiled Fish
Sichuan Boiled Fish / Shui Zhu Yu
Sichuan Boiled Fish or Shui Zhu Yu (Simplified Chinese: 水煮鱼 or 水煮鱼片; Traditional Chinese: 水煮鱼 or 水煮鱼片.; Pinyin: shuǐ zhǔ yú or shuǐ zhǔ yú piàn) is a traditionally famous local speciality with superior color, flavor and taste. In the earliest time, it was quite popular in Cuiyun Township, Yubei District of Chongqing. Original materials included cyprinoid, black carp and chilli sauce,etc. This dish belongs to Sichuan cuisine or Chongqing cuisine.
“Oily not greasy, hot not dry, numb not bitter,smooth and tender flesh” is the unique trait of the cuisine.
Simplified Chinese: 水煮鱼 or 水煮鱼片;
Traditional Chinese: 水煮鱼 or 水煮鱼片.;
Pinyin: shuǐ zhǔ yú or shuǐ zhǔ yú piàn
Calories (kcal) 121.70 (Per 100 grams)
Carbohydrate (g) 1.52 (Per 100 grams)
Fat (g) 5.72 (Per 100 grams)
Protein (g) 15.93 (Per 100 grams)
Cellulose (g) 0.28 (Per 100 grams)
Sichuan Boiled Fish (Shui Zhu Yu) is estimated to be 122 kcal per 100 grams of calories.
As a famous specialty in china, it originated and popularized among restaurants in northern regions of Chongqing. It's popular in Shi si Restaurant(食肆餐馆). Boiled fish fillet usually consists of fresh grass carp, bean sprout and pepper,etc.
Originally, fish fillets were boiled in hot water. Sichuan Boiled Fish is an extensive way of food for boatmen and boat trackers.
Based on “Sichuan Boiled Beef(Shui Zhu Niu Rou)” and “Sichuan Boiled Pork(Shui Zhu Rou Pian)” of Sichuan cuisine, catering practitioners developed and created the modern version of boiled fish filet in Cuiyun, Jiangbei County of Chongqing (Yubei of Chongqing now). Before long, Sichuan Boiled Fish became increasingly popular in Chongqing, eastern Sichuan and nationwide. For this reason, Yubei District of Chongqing was also known as the birthplace of Sichuan Boiled Fish(Shui Zhu Yu).
Boiled fish originated in Yubei District of Chongqing. It is only a dozen years history.
The mater who invented of this dish was specialized in Sichuan cuisine. In a manner of speaking, he grew up in the kitchen. Due to his unique intelligence and fondness of learning, the master had excellent achievements in his youth. Speaking of his reputation, we have to talk about the culinary competition in Chongqing in 1983. In this competition, he cooked the dish of “Sichuan Boiled Fish(Shui Zhu Yu)” in a way that was similar to the modern cooking style and quite different from the traditional style. The brand-new style of “Sichuan Boiled Fish(Shui Zhu Yu)” gained the general consent from the judges for its advantages in color, appearance and taste, he also won the grand prize.
After relevant improvement and modification, the fish slices are cooked in two types of heat-conducting medium and twice heating. Firstly, fish slices (cubes) are boiled in hot water to medium rare. Then, the slices are mixed with soybean sprouts and celery in cooking utensils. After that, the fish slices (cubes) are fried with pepper and spice in the oil to medium well. To some extent, this type of cooking method reduces the difficulty of technical specification, which is conducive to maintaining the quality of this cuisine.
Food materials of Sichuan Boiled Fish(Shui Zhu Yu) contain abundant nutrition. The main ingredient fish and the auxiliary ingredient soybean sprout are both excellent source of protein. Fish contains low levels of fat, adequate polyunsaturated fatty acids and mineral substances. They are conducive to delaying the process of brain degeneration, preventing multiple diseases and improving the condition of Alzheimer's disease,etc. Besides, pepper and chilli also give full play to functions such as dispelling cold, reinforcing Qi and nourishing blood within human body.
If the Sichuan Boiled Fish(Shui Zhu Yu) causes constipation the next day, it is because of the excessively spicy taste in the fish slices. In this case, it is necessary for people to drink more tea or eat some radish, so as to ventilate extra air in the intestines. After eating the boiled fish slices, one direct consequence is that people may have sore throats and get inflammation, as the food materials induce extra moisture, phlegm and heat in their body.